A friend in LinkedIn, Thomas Kasper, asked me if I sell Lapsang Souchong (正山小種)?
I said “Sorry, I only sell Taiwanese tea. As far as my knowledge, Lapsang Souchong is from China.”
It should be the end of the story. But, there was something weird which arouse my curiosity. In Chinese, we call Lapsang Souchong as 正山小種, pronounced like ” Zheng Shan Xiao Zhong” I can relate Souchong to XiaoZhong, but Lapsang is nothing like ZhengShan.
Then, there are two questions following
What is the meaning of the Chinese name “Zheng Shan Xiao Zhong” /正山小種?
Where did the translation “Lapsang Souchong” come from? and what is its meaning?Continue reading →
It is a simple fact that “Better Coffee Depends on Good Grinding” which almost every coffee lover will agree with. The main purpose to grind coffee is to expose the interior of the bean which allows the right amount of oils and flavors to be extracted. As grounded coffee has more surface area to be conatcted with air which leads to quicker oxidization, it is always recommended to grind when ready to brew.
But, HOW ABOUT TEA? Why is this not widely accepted in tea world as what has been done in coffee industry? Continue reading →